Vegan Pimento Cheese (oil free; dairy free; gluten free)

Servings:10 servings Yield: makes about 1¾ cups
Author: Lori Rasmussen, My Quiet Kitchen
Husband-Tested in Alice’s Kitchen

My sweet grandmother, MeMe, used to make homemade pimento cheese using an old crank grinder.  I took countless pimento cheese sandwiches to school in my lunchbox.  Here’s a delicious vegan version that surprised me with how much it tasted like the “real thing.”  This also makes a nice dip for crackers or veggies.  Toast up some whole grain sourdough bread and spread this on it and then top it with some sprouts or lettuces and a homegrown tomato for a great lunch!

Ingredients
1 cup cooked rice - such as jasmine, basmati, arborio or brown (I used basmati.)
1 cup raw cashews or 1/3 cup raw sunflower seeds (I used cashews.)
½ cup water
2 Tablespoons nutritional yeast
2 Tablespoons lemon juice
1 Tablespoon rice vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoon hot sauce 
1 teaspoon fine sea salt
Pinch cayenne, optional
¼ cup chopped pimentos, drained and lightly squeezed 

Optional smoky version: (I’ve not tested the smoky version, but it sounds fantastic.)
¼ teaspoon smoked paprika
1½ teaspoon liquid smoke

Instructions
Combine the cashews, water, nutritional yeast, lemon juice, rice vinegar, garlic powder, onion powder, hot sauce, salt, and cayenne in a blender (this is everything except the rice and pimentos). Gradually increase to high speed, and blend for about 30 seconds or until mostly smooth. Add half of the pimentos, and blend until velvety smooth.
Pour the cheese mixture into a bowl. Use a spoon or silicone spatula to remove as much of the cheese as possible from the blender. Stir in the rice and remaining pimentos. Lightly press a piece of plastic wrap or waxed paper onto the surface of the cheese to protect it from air. For the best flavor, refrigerate for 3 to 4 hours before serving. This allows the rice to absorb the cheese sauce and for all of the flavors to mingle. It tastes even better the next day. The vegan pimento cheese will firm up in the refrigerator. Serve cool.

Notes
• Don't have a high-speed blender? Place raw cashews in a bowl, and cover with hot water. Let soak for about two hours (or soak seeds for 30 minutes). Then, drain very well, and proceed with steps below using a food processor or a standard blender.
• It’s recommended one of the white rice options for the best results, but if brown rice is what you have on hand, or you just prefer to eat whole-grains, definitely go for it! The pimento cheese flavor and texture are still great.
• Storage: Lightly press a piece of plastic wrap onto the pimento cheese to protect from air. Cover fully, and refrigerate.
• Best consumed within 3 to 4 days.

Nutrition
Calories: 180kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Cholesterol: 0mg | Sodium: 490mg | Fiber: 1g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 11.7mg | Calcium: 12.5mg | Iron: 2mg

Homemade Fudgsicles (vegan)

Recipe from The Bigley Basics (Facebook reels)
Husband-Tested in Alice’s Kitchen
Makes 8-10 (depending on how big the molds are)

These homemade fudgsicle are rich, fudgy, and irresistibly chocolatey. They’re also dairy-free, refined sugar–free, and made with simple, wholesome ingredients. They make a great dessert on a very hot day.  And as you can see, the hubster loved them!  

Ingredients:
1 (13.5 oz) can full-fat coconut milk
1 cup raw cashews or ½ cup cashew butter (peanuts or almonds would also work)
½ cup pure maple syrup 
½ cup unsweetened cocoa powder
1 tsp pure vanilla extract
¼ tsp salt

Instructions:
1. Add all the ingredients to a high-speed blender and blend until smooth and creamy. (If you don’t have a high-speed blender, use cashew butter instead of cashews.)
2. Divide the mixture evenly between 8–10 silicone popsicle molds.
3. Freeze for 6–8 hours, or until fully solid.
4. Once frozen, remove the popsicles from the molds by gently pushing them up from the bottom of the molds.
5. Dig in and enjoy! Store any leftovers in the freezer.

Creamy Lemon Dill Cashew Sauce

Husband-Tested in Alice’s Kitchen
Makes about 2 cups

This is a rich, versatile sauce that pairs perfectly with roasted or boiled potatoes or as a spread for a veggie sandwich or as a sauce under blanched vegetables, roasted vegetables, tofu or tempeh.

1 cup raw cashews (soaked, rinsed and drained)
½ - 1 cup water
2 Tablespoon fresh lemon juice
1/3 cup fresh dill
1 Tablespoon nutritional yeast
½ teaspoon salt
½ teaspoon garlic powder

Blend all ingredients until completely smooth, adding more water for a thinner consistency. 

Creamy Blueberry Agua Fresca

Recipe from Fueled Naturally

Husband-Tested in Alice's Kitchen
Serves 4-5

Creamy Blueberry Agua Fresca is refreshing, easy to make and perfect for sharing, whether you're hosting a summer gathering or just looking to elevate your daily hydration. Garnished with whole blueberries and served over ice, this vibrant drink is as beautiful as it is delicious, making it a standout addition to your plant-based beverage repertoire. We thought it tasted even better the next day, so it's perfect for a make-ahead party drink.

2¼ cups of fresh or frozen blueberries (divided)
1 cup water
Juice of 1 lemon (about 2 Tablespoons)
1 cup raw, unsalted cashews
2½ cups water
1/3 cup pure maple syrup
1 teaspoon vanilla bean paste or vanilla extract 
Good pinch of Kosher or sea salt

Place 1 cup of cashews in a bowl and cover with hot water. Let soak for at least 10 minutes.
Reserve a couple handfuls of blueberries and add the remaining into a blender along with 1 cup water a juice of one lemon. Blend until smooth. Add the blueberry mixture to a large pitcher or large jar.
Strain your cashews and discard the soaking water. Add cashews to blender followed by the 2½  cups water, pure maple syrup, vanilla & salt. Blend on high for 1 minute or until smooth.
Add a couple cups of ice to the jar or pitcher of the blueberry mixture. Then add the reserved blueberries, then pour in the cashew milk. Mix and taste. Add more sweetener to your liking.  

Store the mixture in the fridge.  

Pineapple Chickpea Salad (Vegan/WFPB/Oil-Free)

Yield: 5 generous servings

Recipe from Monkey and Me Kitchen Adventures
Husband-Tested in Alice’s Kitchen
 
Creamy, flavorful, and hearty, this wholesome, oil-free Vegan Pineapple Chickpea Salad recipe is a vegan spin on the popular Pineapple Chicken Salad.  Sweet pineapple, smashed chickpeas, crunchy veggies, and toasty pecans all coated in an irresistible sweet and tangy sauce for the perfect cold salad on a hot summer day. Enjoy it in a wrap, on toasted sourdough bread, in a lettuce cup or on a bed of greens. This is great for lunches, picnics, and potlucks. It’s Whole Food Plant Based, Vegan, oil free, refined sugar free, gluten free and it’s free from highly processed ingredients.

Food Processor Ingredients:
2 (15.5 oz.) cans chickpeas, drained and rinsed
¼ cup pineapple tidbits *

Salad Ingredients:
1 cup celery, diced 
½ cup red onion, fine dice 
1 to 1½ cups pineapple tidbits
¼ to ½ cup toasted* pecans, coarsely chopped 

Blender Sauce Ingredients: (This made more sauce than needed for the salad, in my opinion.  I like my salads to be lightly coated in sauces/dressings. I will use the leftover sauce for another salad.)

½ cup (raw, unsalted) cashews (I soaked them in hot water for about 20 minutes.)
½ cup pineapple tidbits
¼ cup pineapple juice (from can of pineapple tidbits)
2 Tablespoons distilled white vinegar
2 teaspoons pure maple syrup 
1 teaspoon hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon dried minced onions (I used 1 Tablespoon red onion.)
¼ teaspoon sweet paprika
½ teaspoon dried ground mustard powder
1/8 teaspoon black pepper 
¼ to 1 teaspoon sea salt 

Place the cashews into a small bowl, cover with boiling water for 15 minutes. After 15 minutes, drain off water (discard water or you can save water to make Homemade Vegan Aquafaba Mayo) and place the soaked cashews into a high-speed blender.
Make the Sauce by placing all the remaining Sauce Ingredients into a high-speed blender with the soaked cashews. Blend until smooth and emulsified. Refrigerate until ready to use.
Rinse and drain the chickpeas, shake off any excess water. Place the chickpeas into a food processor along with ¼ cup of pineapple tidbits, pulse a few seconds just until roughly chopped. Place the contents into a large bowl.
Place all the Salad Ingredients into the large bowl with the chopped chickpeas and pineapple mixture.
Pour the sauce over the mixture, gently toss. Taste test for flavor.  Add more seasoning, if needed.  Refrigerate for an hour to allow the flavors to marry. Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.

Nutritional Information (1 of 5 servings, not including bread) 230 calories; 11.7 g fat; 0 mg cholesterol; carbohydrates 27.9 g; fiber 5.1 g; protein 6.6 g; 5% calcium; 13% iron

Notes regarding ingredients: 
Pineapple Tidbits: We used a 20 oz. can Dole Pineapple Tidbits in 100% pineapple juice. You will need to separate the tidbits into 3 portions, ½ cup is in the sauce, ¼ cup is chopped with the chickpeas in the food processor.  The remaining amount is just over one cup, roughly 1½ cups and used in the salad portion of the recipe.
Pineapple Juice: Place a strainer over a bowl and dump the pineapple tidbits into the strainer to collect the juice. You will use 1/4 cup of this juice when making the sauce.
Hot Sauce: We used Frank’s Red Hot Original Hot Sauce.
Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Cashews: If you wish, you can substitute the ½ cup of cashews for Vegan Mayonnaise. You may need a little more mayonnaise largely dependent on how dry or moist you prefer your salad.
Toasted Pecans: Toasting the pecans is an additional step and is totally optional. Toasting pecans adds an extra element of flavor that one doesn’t get with untoasted pecans. (350F for 5-10 minutes) If pressed for time and effort, you can add the pecans in untoasted. (You can substitute toasted sliced almonds for the pecans if you wish.)

Homemade Vegan Parmesan Cheese

Recipe from Minimalist Baker  
Husband-Tested in Alice’s Kitchen
Makes 16 (1 Tablespoon) servings

This vegan parmesan cheese is mighty tasty and a cinch to make.  Use it to sprinkle on soups, pasta dishes and/or salads.

¾ cup raw cashews
3 Tablespoons nutritional yeast
¾ teaspoon sea salt
¼ teaspoon garlic powder

Add all the ingredients to a food processor and mix/pulse until a fine meal is achieved. Be careful not to over blend or it will become paste. Store in the refrigerator in an airtight container to keep it fresh.  This will last for several weeks.

Nutritional Information: (1 Tablespoon) 44 calories; 3 carbohydrates; 1.8 g protein; 3 g fat; 0.6 saturated fat; 0 g trans-fat; 0 mg cholesterol; 92 mg sodium; 0.7 g fiber

Vegan Broccoli Cheddar Soup

Recipe from Sarah's Vegan Kitchen  
Husband-Tested in Alice’s Kitchen
Makes 6 servings

We are always amazed at how delicious vegan foods can be.  Here’s a soup that would normally have dairy cream and cheddar cheese in it.  The creaminess in this soup, instead, comes from a blend of cashews and potatoes.  The cheesiness comes from nutritional yeast and spices. This fantastic soup is good enough for company!!  It's very similar to Panera's Broccoli Cheddar Soup, but it's plant based.

2 Tablespoons vegan butter or olive oil
1 white or yellow onion diced
2-4 cloves garlic, minced
1 pound Yukon gold potatoes or about 3-4 medium-sized potatoes, peeled and cubed
2 medium carrots peeled and diced or grates
2 stalks celery, diced
6 cups vegetable broth
½ cup nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
4 cups broccoli, chopped into small florets
¾ cup raw cashews soaked 4+ hours or boiled 10 minutes
Juice of ½ lemon
1 teaspoon kosher salt more to taste
Fresh scallions or chives, for serving (optional)

Instructions
In a large pot, heat the vegan butter or olive oil over medium heat. Add in onion, celery, and carrots and sauté until onion is translucent, about 3-5 minutes. Add in garlic and sauté for another minute.
Add in cubed potatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low or medium-low to establish a simmer. Simmer for 12-15 minutes, or until potatoes are easily pierced with a fork.
Using a slotted spoon or skimmer, scoop about half of the cooked potatoes out of the soup and into a high-powered blender. (Some of the other veggies will wind up in there too; that's okay.) Set aside for a minute.
Add the broccoli into the pot, along with the spices (onion powder, garlic powder, smoked paprika) and nutritional yeast. Bring the mixture back up to a simmer. Let it simmer over for about 5 minutes, or until the broccoli is tender, while you blend the potato mixture.
Add soaked cashews into the blender with the potatoes. Pour in 1/2 cup water, and blend until completely smooth — this can take several minutes. Add extra water as needed to get everything to blend smoothly into a thick creamy consistency.
Stir the creamed cashew and potato mixture back into the main pot of soup. Add in the fresh lemon juice. Cook for an additional 3-5 minutes, until warmed through and slightly thickened.
Taste and add salt and pepper to preference. The exact amount of salt will vary depending on the brand of veggie broth you use.
Serve with crusty bread, or in a bread bowl if you're feeling fancy! Optionally, top with vegan cheddar-style shreds, scallions, and/or hot sauce.

Notes
The most similar alternative is raw sunflower seeds. They need less soaking time — about 15-20 minutes is enough.
You can substitute in a container of silken tofu, or one (15 oz) can of white beans, drained and thoroughly rinsed. Add them to the blender with the potatoes and blend until completely smooth. These have a bit less thickening power than the cashews, so your soup may be slightly thinner.
You can use a chicken-style vegetable bouillon (such as the cubes from Edward & Sons or the paste from Better Than Bouillon) for a more savory soup base. These are saltier than regular vegetable broth from a carton, so you may need to add less kosher salt at the end.

Nutritional Information: (1 of 6 servings) 333 calories; 16.7 g fat; 2.6 g saturated fat; 0 mg cholesterol; 792 mg sodium; 30.7 g carbohydrates; 8.8 g fiber; 4.2 g sugars; 18.6 g protein; 69 mg calcium; 2 mg iron; 643 mg potassium

Aquafaba Mayo (vegan)

Recipe from PlantYou
Husband-Tested in Alice’s Kitchen
Makes about 1¼ cups

A simple plant-based mayo recipe ready in five minutes, using only seven ingredients. It tastes fabulous and mimics "real" mayonnaise in an amazing way. Remember to pre-soak your cashews. You can do so overnight, or in the morning before a day’s work. Aim for 8-12 hours soaking. Soaked and blended cashews are the component that gives this vegan mayo its rich, creamy texture. Additionally, cashews are an amazing source of healthy fats. Aquafaba is just the liquid in a can of chickpeas. You can use this plant-based mayo in the same ways you would use regular mayo. Enjoy it in salads, sandwiches, wraps, and dips.

Ingredients
½ cup aquafaba, could be more or less, depending on what is left from a can of chickpeas 
¾ cup cashews, soaked overnight 
1 lemon, juiced (about 2 Tablespoons)
1 teaspoon maple syrup 
1 Tablespoon apple cider vinegar 
1 teaspoon mustard (I used Dijon mustard.)
1 teaspoon salt

Instructions
In a high speed blender, combine all ingredients until smooth. 
Add warm water 1 tablespoon at a time as needed to blend. 
Transfer to the fridge and allow to thicken for at least 2 hours. 
Store in the fridge for up to one week.

(1 of 12 Servings) Calories: 49.3; Carbohydrates: 3.7g; Protein: 1.6g; Fat: 3.6g; Saturated Fat: 0.6g; Polyunsaturated Fat: 0.6g; Monounsaturated; Fat: 1.9g; Sodium: 199.6 mg; Potassium: 68.5 mg; Fiber: 0.5g; Sugar: 1.1g; Vitamin A: 2.3IU; Vitamin C: 4.8 mg; Calcium: 6.4 mg; Iron: 0.6mgs; 0 cholesterol

Notes:
• Use this vegan mayo substitute just as you would use regular mayonnaise. It’s great in a potato salad, chickpea “tuna” sandwich, or as a base for a dip.
• Taste and adjust the seasonings as you see fit. For instance, you could always add extra lemon juice for acidity, extra salt, or some nutritional yeast for a deeper flavor profile.
• Speaking of additions, this is an excellent base recipe for flavored mayo variations. You can add herbs, spices, garlic, or sriracha to make your favorite type of mayo!
• As you blend the ingredients together, you can add a little bit of warm water, no more than one tablespoon at a time, to help this healthy vegan mayonnaise come together. (I didn't need to do this.)

Cozy Roasted Tomato Soup (vegan)

Recipe from Yeoung Man Cooking  
Husband-Tested in Alice’s Kitchen

The recipe may seem long, but this heavenly, special-occasion soup is quite easy to make. 

Step One: Make the cashew cream. (This recipe makes more cream than you’ll need for the soup, but you can use the cream for other dishes.)
1½ cups raw unsalted cashews 
1½ cups water 

Blend the cashews and water together in a high powered blender for about 30 seconds (if you do not have a high powered blender, soak the cashews in water overnight) Set the cashew cream aside, no need to wash out the blender. 

Step Two: Make the roasted tomato soup.
1 bulb garlic 
2 red onions, divided 
1 red bell pepper 
7 Roma tomatoes 
2 lbs. cherry tomatoes 
2 Tablespoons avocado oil or olive oil
Kosher or Pink Himalayan Salt
Freshly ground pepper, to taste 
A few sprigs of fresh thyme 
1 sprig of fresh rosemary 
3 Tablespoons chili oil (This will make the soup a bit spicy, so to keep it more tame, use olive oil or avocado oil.)
1 Tablespoon tomato paste 
1 Tablespoon sweet paprika 
1 Tablespoon maple syrup 
1 Tablespoon balsamic glaze 
80g  or 1 cups cooked red beet (a small beet or half of a large one) I used the Instant Pot to steam beets.
A handful of fresh basil 
2 cups vegetable broth

Preheat the oven to 400F. Crush and peel the bulb of garlic and spread the whole cloves onto a baking tray. Chop 1 red onion in half, then into quarters, and add to the baking tray. Dice the other red onion and set aside for later. Chop the red bell pepper into roughly the same size as the red onion and add to the baking tray. Slice the Roma tomatoes in half, then into quarters, and add to the baking tray. Add the (whole) cherry tomatoes onto the baking tray. Drizzle over about 2 Tablespoons of avocado or olive oil. Season with a generous pinch of salt and pepper to taste. Add the thyme and rosemary and mix to coat. Bury the thyme and rosemary underneath the veggies to prevent them from burning. Place the baking tray in the oven and bake for 1 hour or until the veggies are slightly charred. About 10 minutes before the veggies are done roasting, prepare the rest of the ingredients. Heat up a stock pot to medium heat. Add the chili oil followed by the red onions. Sauté for a few minutes. Add the tomato paste, sweet paprika, 2 teaspoons salt, the maple syrup, and the balsamic glaze. Stir and cook for about 1 minute. Add the cooked beet and stir. When the veggies are done roasting, set some aside for garnish. Remove the leaves from the herbs and discard the branches. Then, carefully transfer the veggies into the pot. Add a handful of fresh basil (save a little for garnish) and give the pot a good stir. Add the vegetable stock, stir, and bring to a boil. Carefully transfer the soup to the blender. (You may have to do this in batches depending on the size of your blender.) Blend on high until completely smooth, then transfer back into the pot. Add 1/3 cup of cashew cream and stir.  Keep the soup warm while you prepare the Garlic Toasts. 

Step Three: Make the Garlic Toast: Lay slices of whole-grain bread or sliced baguette on a cookie sheet.  Drizzle with a bit of olive oil.  Place the cookie sheet under the broiler.  Broil the bread until it’s toasty brown. Take the cookie sheet out of the oven and rub the raw garlic over the surface of the toast. Sprinkle with kosher salt (or sea salt) and freshly ground black pepper.  Flip the toast over to the other side and repeat the process.

Step Four: Plate the soup and garnish with some roasted veggies, fresh basil, fresh cracked pepper, and a drizzle of cashew cream.  You can also drizzle with a bit of pesto.

Raw Lemon and Poppy Seed Treat (gluten free/vegan)

Makes 10
Recipe from Good Eatings
Husband-Tested in Alice’s Kitchen

You know how it is at holiday time, candy and cookies galore.  I wanted to make a treat, but a more healthful one.  This must be made in advance because it requires freezer time.  These can be made into sticks, cubes, or even balls.  They taste lemony with the sweetness of dates.

1 cup raw cashews
½ cup shredded coconut 
Pinch of salt
1 small lemon, zest and juice
¾ cup pitted sticky dates
1 Tablespoon cashew butter
2 teaspoons poppy seeds

Pulse cashews, coconut, salt and lemon zest into a fine gravel consistency in a food processor with an S-blade.
Add the lemon zest and juice, starting with half the lemon juice.  Add the dates, and process on auto until almost completely combined.
Taste and adjust the lemon flavor by adding more lemon juice if you would like it more tart.  Also, add the poppy seeds and then process on auto until completely combined.  The mixture should stick together like a ball in the processor with ready.
Line a bread tin* with parchment paper so that there’s an overhand on the long ends and press the mixture into the tin using the back of a spoon or spatula.  (You can also simply roll the mixture into balls if you prefer.) Place the tin in the freezer for at least three hours or until you are ready to eat.
Slice it into fingers or cut it into cubes and enjoy.

*I doubled the recipe and lined an 8” X 8” baking pan with parchment paper.

Nutritional Information: (1 of 10 servings) 265 calories; 20.3 g fat; 4.4 g saturated fat; 0 cholesterol; 3885 mg sodium; 18.1 g carbohydrates; 3.8 g fiber; 8.6 g sugars; 7.4 g protein; 303 mg calcium; 6 mg iron; 333 mg potassium 

Chopped Creamy Dill Pickle Salad

Recipe from The First Mess

Husband-Tested in Alice's Kitchen

Makes 4 servings

Crunchy and crisp vegetables combined with a tangy, dairy-free dill pickle dressing makes for a perfect autumn dinner with friends. The toasted and seasoned breadcrumbs add extra flavor and crunch. 

Creamy Dill Pickle Dressing

⅓ cup raw cashews, soaked for at least 2 hours and drained*

⅓ cup chopped dill pickle (about 1 large pickle)

⅓ cup + 1 Tablespoon water

1 tablespoon pickle brine

1 tablespoon white wine vinegar

1 tablespoon nutritional yeast

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon maple syrup or agave nectar

Sea salt and ground black pepper, to taste

¼ teaspoon dried dill weed

Seasoned Breadcrumbs & Salad

1 tablespoon olive oil

1½ cups fresh breadcrumbs**

1 teaspoon nutritional yeast

½ teaspoon onion powder

¼ teaspoon dried dill weed

sea salt and ground black pepper, to taste

2 cups finely chopped kale (lightly packed)

2 cups finely chopped red cabbage (I used a slaw mix.)

2 cups chopped romaine heart (I used greens mixture because that's what I had.)

2 cups finely chopped cauliflower (about ½ small head of cauliflower)

¼ cup chopped fresh dill (optional)

Instructions

Make the dressing. In an upright blender, combine the cashews, chopped dill pickle, water, pickle brine, white wine vinegar, nutritional yeast, onion powder, garlic powder, agave nectar, salt, and pepper. Blend this mixture on high until smooth and creamy. Check the dressing for seasoning and adjust if necessary. Pour the dressing into a small bowl and stir in the dried dill weed. Set aside.

Make the toasted and seasoned breadcrumbs For topping the salad. Heat a medium skillet over medium heat. Pour in the olive oil and swirl it around. Add the breadcrumbs to the skillet. They should sizzle a bit. Give them a stir and then add the nutritional yeast, onion powder, dried dill weed, salt, and pepper. Once the breadcrumbs are starting to darken around the edges, lower the heat to medium-low. Keep stirring the breadcrumbs until they have dried out a bit and are evenly toasted, about 5 minutes. Remove the breadcrumbs from the heat and let them cool completely.

Assemble the salad. In a large bowl, combine kale, cabbage, romaine, and cauliflower. Pour the dressing over the vegetables and sprinkle with some salt and pepper. Using tongs, give the salad a thorough toss until all vegetables are coated in the dressing.

Top the salad with the toasted breadcrumbs and fresh dill (if using). Serve immediately!

Recipe Notes

*For a quick soak, you can add boiling water to the cashews and let them soak for 30 minutes while you prep the rest of the ingredients.

**For fresh breadcrumbs, just pulse bits of bread in a blender or food processor until you have uniformly small pieces.

You can make the salad components in advance.

Irresistible Ranch Dressing (Vegan)

 

Recipe from Vegan Bowl Attack! by Jackie Sobon

Husband-Tested in Alice’s Kitchen

Makes about 1¾ cups or 28 Tablespoons

This dressing is just terrific!  It can be prepared with ingredients you may already have in your pantry.  It will taste fabulous on any salad, roasted veggies, grains and/or Buddha bowl. This recipe makes enough to use for lots of dishes so it will be a perfect dressing/sauce on food prep day.

1 cup raw cashews, soaked in hot water for 30 minutes

2/3 cup unsweetened nondairy milk

¼ cup water

2 Tablespoons white vinegar

1 Tablespoon fresh lemon juice

1 ¾ teaspoons onion powder

1 ¼ teaspoon salt, or to taste

1 teaspoon garlic powder

1 teaspoon dried parsley

¼ teaspoon agave nectar or maple syrup

¼ teaspoon freshly ground black pepper

1/8 teaspoon dried dill

Drain and rinse the cashews and place them in a blender along with the remaining ingredients.  Blend until completely smooth.  Add more water if the dressing is too thick for your liking. (It will thicken in the refrigerator.) Transfer to an airtight container and store in the refrigerator for up to 2 weeks.

Nutritional Info: (2 Tablespoons) 66 calories; 4.8 g fat; 0.9 g saturated fat; 0 mg cholesterol; 216 mg sodium; 4.7 g carbohydrates; 0.4 g fiber; 1.2 g sugars; 1.9 g protein; calcium 7 mg; iron 1 mg; potassium 65 mg

Mini Blackberry Cheesecakes (Vegan)

Recipe from TasteMade
Husband-Tested in Alice’s Kitchen
Makes 12 servings

Though these are very easy to make, they sure do look fancy and they taste delicious!  This is the dessert to make if it's so hot outside that the oven is unthinkable.  Of course, that's the time the berries are in season!  To gild the lily, make some Homemade Berry Sauce (only three ingredients and one of those is water) to swirl on the plate. 

Crust:
1 cup raw pecans
1 cup pitted dates, packed
1/8 teaspoon sea salt
Filling:
1 ½ cups raw cashews
1 cup fresh blackberries (I used black raspberries.)
1/3 cup freshly squeezed lemon juice (about 2 lemons)
1/3 cup coconut oil, melted
2/3 cup full-fat coconut milk, refrigerated
1/3 cup pure maple syrup
Instructions:
Place the CASHEWS in a heat proof bowl and pour hot water over the to soak.  Allow them to soak for about 1 hour. 
Place a thin strip of parchment on the bottom of each of 12 standard size muffin cups. (*See photo below) These strips will help release the cheesecakes.)
Meanwhile, place the pecans in a food processor and process until they are fine.  (Do not over process or they’ll turn to nut butter.)  Pour the pecans into a bowl and set aside.  Add the dates to the food processor and process.  Then add the pecans back to the food processor along with the dates.  Sprinkle in the sea salt.  Process.  Scoop out the crust “dough” and put a bit in each of the muffin cups.  Press the “dough” well.  Set aside while you prepare the filling.
Drain the cashews.  Place them in a high speed blender.  Put the rest of the filling ingredients into the blender.  Blend on high until very smooth.  Pour the filling into each muffin cup.  Place the muffin pan in the freezer for at least 2 hours until set.**  Serve.

  

**Note:  The recipe on the website only gave the list of ingredients and a video.  I watched the video and so knew what to do.  However, I discovered that the cheesecakes wouldn't come out easily right out of the freezer, even with the little parchment strips.  So, I left them out to thaw about 10 minutes and then they came out with no problem.  If you don't eat them all at once, they will need to be stored in an airtight container in the freezer.  

Homemade Instant Pot Cashew Yogurt Using the Instant Pot

Recipe from https://www.healthyalyona.com/recipe/plant-based-cashew-yogurt/

Husband-Tested in Alice’s Kitchen

Makes about 2 cups

I'm really enjoying making my own plant based yogurt.  This one takes just a few minutes of easy prep and then after spending some time in the Instant Pot, it's done!  I will say that the yogurt isn't very thick, but it's absolutely delish! You can leave it plain after it has fermented so that you can make sauces for savory dishes or you can add a Tablespoon of maple syrup and a teaspoon of vanilla to make it sweet.  We love it served with fresh fruit/berries and Homemade Coconut-Buckwheat Granola.  I love to use it when I make Homemade Breakfast Birchler or any dish requiring yogurt.

**Update Notes:  

• I've tested this cashew yogurt in my Instant Pot Mini.  Just press the yogurt button and set it for 14 hours.  I usually make 4 (pint) jars at a time in the 6-quart Duo Evo Plus.  You can make 2 (pint) jars in the Instant Pot Mini.  
• I make this yogurt once a week.  I usually buy a big container of Plain Unsweetened Kitehill Greek Style Plant Based Yogurt made with Almond Milk & Soy.  I freeze the yogurt in ice cube trays and then once the yogurt is frozen, I pop the cubes out of the trays and into an airtight glass container for storing in the freezer.  Then I thaw the cubes (4 cubes because I make 4 batches) in the fridge in advance and add them to the high speed blender, pulsing until blended in, after the cashews and water have blended to a very smooth consistency. 

1 cup raw cashews (unsoaked)

1 cup filtered water

1 pinch sea salt

1 Tablespoon plant based yogurt with live active cultures OR powder from 2 capsules of vegan probiotics (I used Plain Unsweetened Kitehill Greek Style Plant Based Yogurt made with Almond Milk & Soy.) 

(I have two Instant Pots.  One is the 6-quart Duo Evo Plus and the other is the Instant Pot Mini.  This recipe works in both.)

To have yogurt ready in the morning, begin at 5:00 p.m. the night before.  

Rinse the cashews in water and drain.  

Place the rinsed cashews in a high speed blender (Like a Vitamix.)  

Add the filtered water and salt.  

Blend at high speed until very smooth.  

Pour the mixture into a medium bowl or Mason jar. 

Add 1 Tablespoon plant based yogurt.  

Stir really well.  

Pour the mixture into a heat proof bowl or jar (Pyrex or Mason jar).  

Place the bowl/jar directly into the bottom of the Instant Pot.  (No need to add the lids to the jar(s) until after the yogurt is done.)

Do not add water to the pot.  

Place a glass lid on the Instant Pot.  (You will not be pressure cooking so no need to use the lid that came with the pot. You just want to have a lid over the pot to keep the contents at a constant temperature.  It isn’t necessary to pasteurize plant-based milk.)  

Choose Ferment setting for 14 hours at High temperature.  

The yogurt will be done fermenting by 7:00 a.m.  (If you wish your yogurt to be more tart, you can ferment for up to 16 hours.) 

Place a lid on each bowl/jar and pop them in the fridge for a couple of hours.  

Add maple syrup or jam and fresh berries to the yogurt if you wish after it’s been chilled.  

According to my calculations, one ¼-cup serving equals between 90-100 calories.  

Stewed Apple Crisp Pots (Vegan and Gluten Free)

Recipe from Good Eatings (stewed apples and cashew cream)

Recipe from Cooking Light (coconut buckwheat granola)

Husband-Tested in Alice's Kitchen 

Serves 4

Well, this may seem un-American, but I would choose this apple dessert over an apple pie anytime! This is absolutely the most scrumptious dessert ever!  (Although it would be a close call between this dessert and my delish and unusual contest winning apple pie.) 

The beauty of it is that you can make all the components in advance. The stewed apple recipe is pretty straight forward.  I like that it is sweetened with maple syrup instead of white sugar.  Any granola would work here, but I always have Coconut Buckwheat Granola on hand.  It's my fave. But, let me tell you, the cashew cream is the BOMB!  It would take any fruit dessert to a heavenly level.  Be sure to make this for your favorite people.  It would make a fabulous holiday treat.

Stewed Apples

5 medium-sized sweet eating apples, skin on, cored and chunked

2 Tablespoons fresh lemon juice

2 Tablespoons maple syrup (not pancake syrup)

1 Tablespoon water

1 1/2 teaspoons ground cinnamon

1 teaspoon vanilla extract

Pinch of sea salt

Place the stewed apple ingredients in a medium-sized pot and bring to a boil. Simmer the apples for about 15 minutes or until the apples become soft and "fluffy" and still hold their shape.  You don't want it to turn into applesauce.  Now, when I made this, my apples were quite juicy and so, when they were cooked to this point, they gave off a lot of juice.  I took some of that juice and put it in a small saucepan with 1 Tablespoon maple sugar and cooked it until it became syrupy.  Then I returned the syrup to the apple pan and tossed the apples until they were coated.   So, if your apples seem to be swimming in too much liquid, you can do the same.

Coconut-Buckwheat Granola

1 1/2 cups old-fashioned rolled oats (Use gluten-free oats to make this dessert gluten free.)

1/2 cup unsweetened flaked dried coconut

1/2 cup almonds, coarsely chopped

1/2 cup unsalted pumpkin seeds

1/4 cup uncooked buckwheat groats

1/2 teaspoon kosher salt or sea salt

1 teaspoon ground cinnamon 

2 Tablespoons canola oil or coconut oil

2 Tablespoons maple syrup 

Preheat the oven to 375F.  Combine the first 7 ingredients in a large bowl.  Whisk together the oi and maple syrup in another bowl.  Pour the wet ingredients into the dry ingredients and mix really well.  Spread the mixture in a single layer on a parchment lined or silicone lined rimmed baking sheet.  Bake for 10 minutes.  Stir the mixture and then bake an additional 10 minutes.  Cool completely before using.

Cashew Cream

3/4 cup cashews, soaked overnight in water

1/2 cup plant milk

2-3 Tablespoons maple syrup (not pancake syrup)

2 teaspoons vanilla extract

Drain the water from the soaked cashews.  Rinse the cashews with fresh water and drain again. Then place the cashews in a high speed blender along with the rest of the cashew cream ingredients. Process until very smooth.  Add more milk to your thickness preference.  I thought the thickness was perfect as is.  

Serving

To serve, layer the three components into glass dishes for a simple, but lovely-looking dessert.  I layered the apples first, then the cream and then the granola crisp.  Malin (the recipe author) layered hers with the cream first, then the apples, the cream again and then the granola crisp.  Either way, it's going to look and taste fabulous!

Roasted Broccolini Salad with Smokey Maple Mustard Dressing (vegan)

Recipe from Nikki Vegan

Husband Tested in Alice’s Kitchen

Makes 4 very generous servings

This makes a FANTASTIC salad, good enough to serve to your favorite people.  There are several reasons I think this salad is a winner.  It’s made with healthful ingredients.  It’s vegan.  It’s colorful and, therefore, it looks beautiful on your plate. But, most importantly, it’s flavorful and will make your tastebuds dance. Though I would prefer serving it fresh, it holds up in the fridge overnight if you have any leftovers.  The recipe for the dressing makes quite a lot, much more than you need for the salad, in my opinion. (I really don’t like over dressed salads.) But the dressing can be used for other salads.  In fact, I used the leftover salad dressing to make a great potato salad. (See photo below.) You will need to soak the cashews overnight in order for them to soften enough to blend into a very smooth dressing the next day.  By the way, I love Nikki Vegan’s website and YouTube channel.  Her recipes and how-to videos are a great way to learn how to incorporate a more plant-based diet into your life.

Smokey Maple Mustard Dressing:

1 cup raw cashews, soaked overnight in water, then drained and rinsed

4 Tablespoons Dijon mustard

2 Tablespoons apple cider vinegar

2 Tablespoons maple syrup

1/2 teaspoon smoked paprika

2/3 cup water (or more to thin the dressing to your desired consistency)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Salad:

2 large bunches or 4 small bunches of broccolini 

4 Tablespoons olive oil (I used way less)

2 bunches kale, tough stems removed, leaves torn into bite sized pieces or 1 large bag of baby kale

1 large lemon

1 teaspoon kosher salt

1/2 teaspoon black pepper

20 dried apricots, thinly sliced

1/3 cup diced red onion (about 1/2 small red onion)

1/3 cup sliced almonds, toasted

Rinse and drain the soaked cashews.  Place them in a high speed blender along with the rest of the dressing ingredients.  Blend until very smooth.  Add more water, if needed, to the desired consistency.  Taste and season with more salt and pepper, if desired.  Set aside while you. Prepare the salad.

Preheat the oven to 375F.  Chop the broccolini into bite-sized pieces.  Place on a large baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.l. Roast for 15-20 minutes or until softened and charred around the edges.  

Zest the lemon and set aside the zest.

De-stem the kale, discarding the tough stems, and chop the kale leaves into small pieces.  (If using baby kale, you can skip this step.) Place the kale into a large bowl.  Add the juice of the lemon and a pinch of salt to the kale leaves.  Massage the kale for about 1 minute un til the kale turns bright shiny green and softens slightly.  Next add the onions, apricots, sliced almonds, and warm roasted broccolini to the kale.  Toss with 1/3 of the Smokey Maple Mustard Dressing and divide the salad between four plates.  Drizzle with more dressing, if desired, and sprinkle with the lemon zest and a bit of black pepper.  Serve.

The above photo shows a simple potato salad I made using the leftover Smokey Maple Mustard Dressing.  I just cooked some potatoes and added some celery, onion, peppers, and zucchini (cleaning out the fridge) along with the dressing.  Yum!

Lemon Poppy Seed Granola

 

Recipe from Simply Delicious Vegan by Caitlin Shoemaker

Husband-Tested in Alice's Kitchen

Makes 6 cups granola 

If you wish to prepare a nutritious, delicious snack while making your house smell amazing, this granola is the ticket.  I would highly recommend making a double batch.  It's so dang good and too easy to make not to!  When I first read the recipe, I was a bit afraid it would taste too lemony, but it smells and tastes like the best lemon poppy seed cake, but in granola form.  This granola would be a fabulous homemade gift for your favorite people.

If you get a chance, be sure to check out Caitlin Shoemaker's new cookbook, her YouTube channel and her website. (Link is above.) It's a great place to find vegan and gluten free recipes.  

1/3 cup real maple syrup

1/3 cup cashew butter*

Juice and grated zest of 1 small lemon (1-2 Tablespoons)

1 teaspoon vanilla extract

1/2 teaspoon pink Himalayan salt or kosher salt

3 cups old fashioned rolled oats

3/4 cup raw cashew pieces*

3/4 cup unsweetened coconut flakes

2 Tablespoons poppy seeds

Preheat the oven to 325F.  Line a baking sheet with a silicone mat or parchment paper.  
Whisk the maple syrup, cashew butter, lemon juice, lemon zest, vanilla, and salt together in a large bowl.  Add the oats, cashews, coconut, and poppy seeds.  Stir until everything is well coated.  Use a spatula to spread the granola mixture evenly onto the prepared baking sheet.  Bake on the bottom rack of the oven for 20 minutes.  Remove from the oven and use a spatula to flip the granola;  it will break apart, but just try to make sure most pieces get turned over.  Return to the oven and bake for another 5-10 minutes, checking to make sure it doesn't burn. Remove from the oven and allow to cool completely.  It will crisp up as it cools.  Serve as desired.  Store in an airtight container for up to 1 month. If you have the space, storing it in the fridge will make it even crunchier.

*To make this nut free, replace the cashew butter with tahini (sesame seed paste) and the cashews with pumpkin seeds or extra coconut. 

Nutritional Information (from Recipe Calorie and Nutritional Calculator) 1/3 cup serving is: 163 calories; 8.3 g fat; 2.7 saturated fat; 0 mg cholesterol; 69 mg sodium; 19 g carbohydrates; 2.5 g fiber; 4.5 g sugars; 4.4 g protein; 28 mg calcium; 3 mg iron; 95 mg potassium

Creamy Roasted Veggie Pasta Bake (Vegan)

 

Recipe from The Happy Pear

Husband-Tested in Alice's Kitchen

Serves 4

This vegan dish is so deliciously comforting, especially on a cold winter day.  The original recipe had feta in the title, but the "feta" that is made for this dish had the consistency and taste of ricotta (to me).  The original recipe also called for eggplant, but I didn't have any, I substituted zucchini and that worked perfectly.  This recipe is a keeper for sure.

300 grams or 10 1/2 ounces firm tofu

80 ml or 2.7 ounces  (1/3 cup) melted coconut oil

40 ml or 1.4 ounces (2 1/2 Tablespoons) fresh lemon juice

60 grams or 2 ounces (4 Tablespoons) cashews, soaked overnight

1 teaspoon garlic powder

1 teaspoon kosher salt

2 Tablespoons nutritional yeast

1 large eggplant or zucchini

1 red bell pepper

4 cloves garlic, peeled and left whole

1 small onion

500 grams or 18 ounces cherry tomatoes

3 Tablespoon olive oil plus 1-2 Tablespoons for drizzling over "cheese"

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1 teaspoon dried oregano

400 grams or 14 ounces dry pasta (I used whole grain rotini.)

Small bunch fresh basil, fresh lemon juice and/or baby spinach to finish, if desired (optional)

Preheat oven to 350F.  Drain and rinse the soaked cashews.  Place them in a food processor.  Add the tofu, coconut oil, lemon juice, garlic powder, 1 teaspoon salt, nutritional yeast to the food processor.  Process until the the mixture is smooth.  Set aside.

Chop the zucchini, bell pepper, and onion.  Place the zucchini, bell pepper, onion, garlic and cherry tomatoes into a roasting pan.  Drizzle with 3 Tablespoons of olive oil.  Sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper, the oregano and toss to coat.  

Spoon the "cheese" over the vegetables.  Drizzle the "cheese" with 1-2 Tablespoons olive oil.  Pop the pan into the oven and bake for 40 minutes or until the vegetables are soft and cooked through. 

While the vegetables are baking, place a pot of water on the stove and bring to a boil.  Add some salt to the water and then add the pasta.  Cook until al dente according to the package directions.  Set aside about 1 cup of the pasta water before draining the pasta.  

Toss the vegetables with the "cheese" and then add the pasta and toss again.  If it seems too thick, add a bit of the pasta water and mix it in.  

Note:  You can add some fresh basil, lemon juice and/or baby spinach to the pasta dish at the end if you wish.